I found this recipe in Women’s Health magazine a few years ago when Rich and I were first dating. Pork tenderloin was on sale at our grocery store last week, so I thought I would pull it back out of my vault! Rich remembered (or at least pretended to) the recipe, so I knew it was a good one!
Pork Medallions with Cherries
You will need:
1 lb pork tenderloin, sliced into half-inch-thick medallions
1/2 C finely chopped red onion
16 oz bag frozen dark sweet cherries, defrosted slightly in microwave and drained of juice
1/2 C reduced-sodium chicken broth
2 tbsp honey
3 tsp olive oil
1 tbsp balsamic vinegar
1 tsp dried thyme
Step One: Season medallions with salt and pepper to taste.
Step Two: Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat and cook pork until light pink in the center (2 to 3 minutes per side). Transfer to plate and cover with foil.
Step Three: Add remaining oil to skillet. Add onion and saute until soft (about 3 minutes).
Step Four: Stir in cherries, broth, honey, vinegar, and thyme. Simmer until sauce thickens (5 to 8 minutes).
Step Five: Divide medallions evenly onto four plates and top each dish with 2 tablespoons cherry sauce and serve!
I served mine with some roasted potatoes and green beans. This recipe comes in at 294 calories, 6g fat and about 26 grams of protein.